Scallops on Parsnip Sauce with Beet Puree

For the parsnip sauce, melt the butter in a saucepan, add the shallot and garlic slices and sauté for a minute. Next add the parsnip slices, season with salt and pepper and fill up with white wine. Bring to a boil briefly, then pour in chicken stock and whipping cream. Simmer gently for about 5 minutes. Next, put everything together in a sieve, collect the liquid in a saucepan. Set aside half of the drained parsnips. Repeatedly add the rest to the cooking broth form and just before serving, blend everything together with a hand blender. Season vigorously with salt and freshly ground pepper, heat and stir in the whipped cream.

Make the beet in the shell 50 min. in salted water, then free from the shell and dice. Boil these cubes with white balsamic vinegar, sugar and the spices for a few minutes on low heat. Then add the parsnip slices and heat briefly. Immediately before serving, blend with a hand blender or in a food processor.

Break open the scallops. Use only the white muscle. Clean it well, season with salt and season with pepper. In a frying pan, heat a little olive oil with a clove of garlic pressed on it. In it, roast the scallops for one minute on each side.

Serve: Divide the parsnip sauce evenly among four plates. Form the beet puree in the center and place the fried scallops on top.

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